Carrot Cake

By tommygirltn

Ingredients

• 4 eggs
• 3/4 C Oil
• 1/2 C Applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots (10 oz bag Matchstick grated carrots)
• 1 cup chopped pecans or walnuts
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 or 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts (optional)

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (or 2 8x8 inch pans).
In a large bowl, beat together eggs, oil, applesauce, sugars and 2 teaspoons vanilla. Do NOT over-beat. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
NOTE: You can freeze before frosting if u want to make ahead.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.